Creamy Salmon Stew with Riced Potatoes
If you think you’ve exhausted all the ways to cook salmon, this clever recipe is for you. It starts with a creamy chowder-like broth that gets deep flavour from bottled clam juice and loads of richness from half-and-half; a little cornstarch helps stabilize the mixture so the dairy doesn’t curdle. Cubed salmon gently poaches in the broth, which is finished with a hit of fresh dill and a good dollop of salty fish roe. If you don’t have a potato ricer, you can simply mash the potatoes.
Uncooked Yukon gold potato(es)
1½ pound(s), peeled and cubed
Canned clam juice
Uncooked farmed Atlantic salmon skinless fillet(s)
1 pound(s), or other variety, cut into bite-sized pieces
¼ cup(s), chopped
Uncooked fish roe
3 tbsp(s), red variety
1 tsp(s), divided
- Place the potatoes in a large saucepan and cover with cool water. Bring to a boil over high heat. Reduce the heat to medium and cook until the potatoes are tender, 15 to 20 minutes.
- Meanwhile, in a medium saucepan, whisk together the clam juice, half-and-half, cornstarch, and mustard. Bring to a simmer over medium heat. Add the salmon; cover, reduce the heat to medium-low, and simmer until the salmon is cooked through, 3 to 5 minutes. Remove the pan from the heat; stir in the dill, fish roe, and ¼ tsp salt.
- When the potatoes are tender, drain them and sprinkle with the remaining ¾ tsp salt. Press the potatoes through a ricer; serve with the salmon stew.
- Serving size: about ¾ cup potatoes and ¾ cup stew